3 tbsp. salad oil
1 1/2 lb. round steak
1 tsp. salt
1/4 tsp. pepper
3 tbsp. minced onion
1/4 tsp. garlic powder
2 cans Campbell's beef broth
2 green peppers, in chunks
3 tbsp. cornstarch
2 tsp. soy sauce
2 tomatoes, cut in chunks
1/2 c. water

Cut meat into 1 inch strips. Melt oil in Dutch oven. Brown meat and onion. Add salt, pepper, and garlic to meat. Stir. Add beef broth and heat to boiling. Reduce heat, cover and simmer 45-60 minutes or until meat is tender. Add peppers and cook 5 minutes. Combine cornstarch, soy sauce, and water. Add tomatoes and cornstarch mixture. Cook 5 minutes, stirring constantly. Add more cornstarch, if desired, to thicken sauce. Serve over rice.